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Monday, December 30, 2013

Daring Bakers: Peppermint Whoopie Pies!

Well, I am a few days late for my whoopie pie post, but I promise, they were done on time! I just got delayed with my posting, what with the holidays, lots of family in town, and a bit of sickness that kept getting me down. But, I am feeling better now and ready to think about food again!

The December Daring Bakers' Challenge had us all cheering - the lovely
and talented Bourbonnatrix of Bourbonnatrix Bakes was our hostess and
challenged us to make fun, delicious and creative whoopie pies!
Delicious little cake-like cookies sandwiching luscious filling in any
flavors we chose... What else is there to say but "Whoopie!"

I can honestly say that I have never had a true whoopie pie - the kind you would get in the New England area with a vanilla marshmallow filling. However, I have made them before for the clever girl's Halloween party at school. That version was a pumpkin whoopie pie. This time I thought I'd holiday-it-up a bit and do a peppermint/candy cane version. Because chocolate and peppermint are meant to go together. It is a match made in heaven!Peppermint Whoopie Pies
adapted from Joy of Baking
makes about 24 small cookies

Instructions:
Preheat the oven to 375F. Line two baking sheets with parchment paper.

Sift together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl.

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the egg and beat well. Beat in vanilla extract. In a small measuring cup, mix the coffee (or water) and buttermilk together. Mix the dry ingredients into the mixing bowl alternately with the coffee/buttermilk mixture in three additions, beginning and ending with the dry ingredients. Drop by heaping 1/2 tablespoons onto the prepared baking sheet, spacing about 2 inches apart. Smooth the tops of the cookies with a moistened finger or the back of a spoon. Bake for 8-9 minutes, or until the tops of the cookies spring back when lightly pressed. Remove from the oven and transfer to a wire rack to cool completely.

Filling: In the bowl of an electric mixer, beat the butter until smooth and well blended. Mix in the extracts and marshmallow cream. With the mixer on low speed, slowly add in the sugar, scraping down the sides of the bowl as needed. Add the food coloring, to your taste. Turn the mixer onto high speed and beat for 3-5 minutes, until light and fluffy. If the filling is too thick, add a bit of cream or milk. If too thin, add more powdered sugar. Stir in the crushed candy canes.

Try to match the cookie circles by size. Spread a mound of filling on the bottom (flat) side of one cookie and place the flat side of another cookie on top. Roll the sides of the whoopie pie in additional crushed candy canes.

The assembled cookies will keep in an airtight container in the refrigerator for several days. Bring to room temperature before eating.Printable Recipe

I have to say that I had my doubts about using marshmallow creme in the filling; I am just not a marshmallow girl. I contemplated using a buttercream frosting instead but decided to stay true to the whoopie pie and see how it turned out. Well, there is no marshmallow taste at all and the filling was super light and fluffy! Sure, buttercream frosting would have worked, but this worked great! Yahoo!